Vietnamese Ground Turkey and Pepper Stir-Fry

A vibrant and zesty stir-fry featuring lean ground turkey and crisp collard greens, brightened with lime and fresh herbs for a quick and nutritious weeknight meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Vietnamese
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Sodium
• Low-Fat
• High-Protein
• Halal
• Kosher
• Low-Sugar

Tags

• stir-fry
• quick
• healthy
• savory

Ingredients

• 18 ounce ground turkey breast (99% lean)
• 1 pound collard greens (stemmed and chopped)
• 1 red bell pepper (thinly sliced)
• 4 clove garlic (minced)
• 2 tablespoon fresh ginger (grated)
• 2 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 teaspoon crushed red pepper flakes
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat a large non-stick skillet or wok over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it apart with a spoon, until browned. Drain any liquid.
2. Add the minced garlic, grated ginger, and sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until the pepper starts to soften.
3. Stir in the chopped collard greens, rice vinegar, lime juice, black pepper, and crushed red pepper flakes. Cook, stirring frequently, until the collard greens are wilted and tender-crisp, about 5-7 minutes.
4. Divide the stir-fry into 4 portions. Garnish with fresh cilantro, if desired, and serve immediately.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 255
• Protein: 54.3 g
• Carbohydrates: 11.2 g
• Fat: 2.2 g
• Fiber: 5.7 g
• Sodium: 105 mg
• Saturated Fat: 0.5 g
• Sugar: 3.1 g
• Cholesterol: 135 mg